We blend cane neutral spirit with an aged 3 year old Barbadian Rum then separate into two tanks. In one tank we infuse the fruit- orange, lime and pineapple. In the second tank we infuse control spices- ginger, star anise, nutmeg, cinnamon, and allspice among others. We sweeten the liqueur with a turbinado syrup we make from Maui Raw sugar. The syrup is mixed in a 1;1 ratio. This is the sweetest product we make, and has a significant viscosity.